Vanilla Bean Cake with Vanilla Swiss Meringue Buttercream
2016-01-14 20:15:13
Makes 1 (9-inch) 3-layer cake
Ingredients
- 2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup castor sugar*, divided
- 2 teaspoons vanilla extract
- 1/2 vanilla bean, split lengthwise and scraped, seeds reserved
- 2 large eggs, separated
- 2/3 cup milk
- 1/8 teaspoon cream of tartar
- 1 recipe Vanilla Swiss Meringue Buttercream (recipe follows)
For Vanilla Swiss Meringue Buttercream
- 2 1/4 cups sugar
- 9 egg whites
- 3 cups unsalted butter, softened
- 1 vanilla bean, split lengthwise and scraped, seeds reserved
- 1/2 teaspoon clear vanilla extract*
Instructions
- Preheat oven to 350°. Spray 3 (9-inch) cake pans with baking spray with flour; set aside.
- In a medium bowl, sift together flour, baking powder, and salt. In a large bowl and using a mixer at medium-high speed, cream butter, 1/2 cup sugar, and vanilla extract until light and fluffy, about 4 minutes.
- Add reserved vanilla bean seeds to butter mixture. Add egg yolks, one at a time, mixing well after each addition. With mixer at low speed, alternately add flour mixture and milk, beginning and ending with flour.
- In a separate medium bowl and using a mixer at medium-high speed, beat the egg whites until foamy. Add cream of tartar, and continue beating until soft peaks form. Gradually add remaining 1/2 cup sugar, and continue to beat until stiff peaks form.
- Using a rubber spatula, gently fold whipped egg whites into batter until just combined. Do not overmix. Divide batter evenly among pans, and level tops using a spatula.
- Bake for 25 minutes, or until a wooden pick inserted near the centers comes out clean. Remove from oven, and cool in pans for 10 minutes; transfer to wire racks to cool completely.
- Spread Vanilla Swiss Meringue Buttercream between layers, on sides, and on top of cake. Store, covered, in refrigerator for up to 5 days.
For Vanilla Swiss Meringue Buttercream
- In the top pan of a double boiler over simmering water, combine sugar and egg whites. Cook over medium-high heat, whisking until sugar is dissolved and mixture registers 140Ëš on an instant-read candy thermometer, about 8 minutes.
- In a medium bowl and using a mixer at high speed, beat the egg-white mixture until stiff peaks form and mixture is cool, about 10 minutes.
- Reduce speed to medium-low, and add butter, a few tablespoons at a time, beating well after each addition. Add reserved vanilla bean seeds and vanilla extract, and beat at low speed, about 3 minutes. Use immediately, or store, covered, in refrigerator for up to 1 week.
Notes
- Castor sugar is superfine granulated sugar that dissolves almost instantly. If castor sugar is not available, granulated sugar can be pulsed in a food processor for 1 minute.
- Clear vanilla extract will keep the frosting a true white color. Regular vanilla extract may be substituted.
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